Food casing which will transfer a smoke color and flavor to food encased therein and basic natural liquid smoke for use therewith

ABSTRACT

The invention relates to the formation of basic smoke flavorant and colorant from natural liquid smoke and food casings and food products utilizing the basic smoke. In accordance with the invention, the known acidic liquid smokes which are formed by contacting burning wood smoke with water are neutralized with an alkaline material to form a precipitate and the addition of alkaline material is continued until at least a portion of the precipitate returns to solution. The alkaline smoke solutions are suitable for impregnating regenerated cellulose sausage casings such that during cooking the meat is colored. The invention solutions form a casing that is storage stable after impregnation.

TECHNICAL FIELD

The present invention relates, generally, to bags or casings for coloredfood stuffs. It particularly relates to impregnated regeneratedcellulose casings, for forming wieners, hams, sausages, bologna andother similar meat products. The casings have been impregnated eitherbefore or after being filled with uncooked meat products with a colorantand flavorant containing natural liquid smoke that has been treated torender it highly basic.

BACKGROUND ART

It has been known in the art related to treatment of sausage products toartificially impart smoke flavor to frankfurters and other sausageproducts. While several methods have been proposed in the past forimparting smoke color to frankfurters, it is believed that, in additionto the use of the natural smoke of burning wood, there presently are twomethods in commercial use. In both of these, natural-liquid smoke isutilized rather than dye. The liquid smokes are derived from recovery ofsmoke from burning wood by scrubbing of the smoke with water. In one ofthese, the stuffed frankfurters are exposed to an atmosphere saturatedwith vapor phase smoke or in the second alternative the frankfurters aresprayed with a liquid smoke or dipped in a bath containing liquid smoke.While these processes are successful, there are certain economicdisadvantages. There is a need for a reduced cooking cycle time, reducedlabor cost and increased consistency of color development. Further,there are some meat batters difficult to color with vapor phase orliquid smoke.

Further, it has been known to color frankfurters by use of a transfercasing which has been impregnated with Red 40 or Yellow 6. However, suchfrankfurters only have limited appeal in that the red frankfurters areonly widely sold in the Southeastern U.S. and the Yellow 6 colored(orange) frankfurters are only widely sold in some areas of theSouthwestern U.S. Attempts have been made to color frankfurters withcombinations of legal Food and Drug Administration approved colors (FD&Ccolors). However, these colors have been found to differentially diffuseinto frankfurters with a result in changes in color within a few days ofrefrigerator storage and the frankfurter usually takes the surface colorof the slowest diffusing component within a few days.

U.S. patents to Chiu U.S. Pat. Nos. 4,104,408, 4,171,381, 4,196,220,4,219,574 and 4,278,694 are directed to various means of coating foodproduct casings with colorant and/or flavoring material. They areprimarily directed to interior coating rather than exterior. Interiorcoating, in the gel state of the casing, is difficult particularly forsmall diameter casings as there is no way to efficiently patch the smallcasings where the coating slugs are inserted and removed and itsignificantly increases labor costs. Further, interior coating methodsduring shirring have difficulty in that when the casing is shirred, thecolorant tends to pool in the open loops of the pleats. The liquid smokederived colorants of U.S. Pat. Nos. 4,196,220 and 4,278,694 are notbelieved suitable for exterior coating with penetration of the coatingto the meat product therein.

It has been disclosed in co-pending and commonly assigned applicationtitled "Food Casing Which Will Transfer a Smoke Color to Food EncasedTherein and Extracted Natural Liquid Smoke Colorant for Use Therewith"(Ser. No. 379,795, Inventor M. Goldberg) that colorants for food casingsmay be formed by neutralization of liquid smoke and separation of theprecipitates which separate during neutralization. It is also disclosedtherein that the aqueous supernatant liquid which is separated afterprecipitation may be further purified by solvent extraction. Thecolorants of Goldberg, while very satisfactory as colorants, areprimarily colorants having incompletely retained the smoke flavor due toremoval of precipitates.

There remains a need for an improved system for applying smoke color andflavor to encased meat products such as sausages, bologna, salami, hamsand frankfurters. There is a need for a smoke color and flavor that willtransfer from casing to meat batter during ordinary cooking time andtemperatures and remain on the surface of the meat batter after thecasing is removed. There is a need for a smoke color which will notbleed excessively or change color when the sausage is reheated. There isa continuing need for a smoke colorant which may be applied to unstuffedcasings, from the outside, at normal production line speeds, without anymore labor than attended to a casing dyed with a food color such asYellow 6 and/or Red 40. There also is a need for a smoke color whichwill be evenly distributed on the meat product surface; whereas, thosecoated by vapor phase smoke may show marks from where the meat rested onthe support stick or was in contact with other frankfurters. Further,there is a need for a colorant which may be applied to the outside orinside of a casing which is stable during the shirring process. There isa further need for an improved colorant which will not interfere withany food casing processing subsequent to its application to the casingsuch as drying, reeling, shirring, stuffing, linking or peeling andwhich further will contain a colorant which will have sufficient shelflife for commercial distribution.

DISCLOSURE OF THE INVENTION

It is an object of this invention to overcome smoke colorant andflavorant difficulties of the prior art.

It is an additional object of this invention to create a smoke flavorantand colorant that can be applied to the exterior of food casings toflavor and color meat cooked therein.

It is an additional object of this invention to provide uniform smokecolored meat products.

It is an additional object of this invention to create a storage stablesmoke flavorant and colorant impregnated food product casing.

It is a further object of this invention to create a smoke flavorant andcolorant that does not deteriorate artificial casing during storage.

It is another object of this invention to create a smoke flavorant andcolorant that is suitable for slug coating to create a storage stablecasing.

It is another further object of this invention to provide a colorant andflavorant that may be rapidly applied to food products.

These and other objects of the invention have generally beenaccomplished in accordance with the invention by the alkalization ofsmoke flavorant and colorant from natural liquid smoke. In accordancewith the invention, the known acidic liquid smokes which are formed bycontacting burning wood smoke with water are neutralized and thenalkalized to at least partially redissolve materials precipitated duringneutralizing. The liquid after alkalization and dissolving ofprecipitate materials forms a storage stable basic liquid smokeflavorant and colorant which is capable of passing from impregnatedregenerated cellulose sausage casings during cooking to color and flavormeat being cooked in the impregnated casing. The colorant and flavorantof the invention are also suitable for slug coating or dip coating.Further, the colorants and flavorants of the invention do not causeexcessive deterioration of the casing during storage after impregnation.

In a preferred form of the invention, a conventional acidic liquid smokeis treated by addition of NaOH until the pH reaches about 10 to about12.5. At this pH, the precipitates that appear during neutralization aresubstantially completely redissolved.

MODES FOR CARRYING OUT THE INVENTION

The invention has numerous advantages over prior processes. Theinvention provides a system for providing a smoke flavoring and coloringto sausages, particularly skinless frankfurters, in a way which hasheretofore not been possible. The invention allows for uniformapplication of color and flavor to the sausage. Further, the shelf lifeof the colored and flavored frankfurters is long and the shelf life ofthe colored and flavored casing prior to filling with meat product alsois sufficient to allow commercial distribution. The smoke flavor andcolor of the invention is suitable for application to unstuffed casingsprior to drying at normal production line speeds without any more laborthan required in known methods of dying with FD&C approved colorantssuch as Red 40 and Yellow 6. The colorant and flavorant of the inventiondoes not leave shadows caused by smoke sticks or contact with otherfrankfurters during cooking. In one embodiment there is no need in theinvention for the slow production speeds and difficult patching of thecasing involved in slug coating of the interior surface of smalldiameter casings. Additionally, the colorant and flavorant is alsosuitable for slug impregnation of large diameter casings and fibrousreinforced casings. The colorants and flavorants of the inventionremarkably color and flavor the sausage product in a uniform andpleasing manner when the colorant and flavorant is applied to the outersurface of the casing by dip or spray in the gel state of the casingprior to drying and storage or applied to the outer surface of the casedsausage after it is stuffed with uncooked meat but is treated toimpregnate with the colorant and flavorant prior to cooking. Anotheradvantage of the invention is that color and flavor of the sausage ismore controlled as the colorant and flavorant are applied by the casingmanufacturer rather than subject to the ability of the person operatingthe cooker or smoker at the sausage-making location. Another advantageof the instant invention is that the natural smokes being very acidicare highly corrosive to equipment; whereas, the basic smokes of theinstant invention are less corrosive. There is very little equipmentexposure as color and flavor is in the casing rather than being appliedby atomization. Further, any fumes and odor connected with imparting asmoke flavor and color to the sausage is lessened by use of the colorantand flavorant of the invention. Another advantage is that the sausagepacker may form smoke colored and flavored sausages in less time as thecolor transfer takes place during the normal cooking time and no furthertreatment is necessary.

Another surprising advantage of the basic colorant and flavorant of theinvention is that the sausage casing may be impregnated with a greatamount of water and still be stored without mold or bacteria damagingthe casing. The present practice is to use less water and to add aplasticizer so that the casing is suitable for stuffing. With theinvention, little or no plasticizer, such as propylene glycol, isnecessary for the casing to be stuffed as more water is present toplasticize the casing. A further advantage is that the basic smokecolorant and flavorant of the invention aids in stripping or peeling ofthe casing from the meat after it is cooked. A further advantage of theinvention is that the basic smoke of the invention is less volatile thanpresent liquid smokes and therefore the smoke color and flavor ismaintained during drying to a much greater degree than the presentcommercial liquid smokes which are largely lost during a drying step.These and other advantages of the invention will be clear from the fulldescription given below.

While it has been known that the smoke colorants and flavorants derivedfrom the burning of wood materials as above described need to bemaintained at acid pH and are difficult to maintain at neutral pHwithout the addition of other materials such as alcohols, it hassurprisingly been discovered that natural liquid smokes may be treatedwith alkaline material and then easily maintained in solution at high pHwithout further additives to the solution. This is especially importantin this case as the use of alcohol or other additives to stabilize thecolorant and flavorant is another food additive. As is well known, thereis a desire to minimize the addition of food additives during processingand, therefore, colorants and flavorants without additives aredesirable. The invention provides a flavorant and colorant of naturalsmoke ingredients which is of high pH which makes possible the formationof storage stable regenerated cellulose color and flavor impregnatedcasings.

It has surprisingly been found in the instant invention that thematerials of conventional natural smoke colorings and flavorings whichprecipitate during neutralization are returned to solution when a highlybasic solution is reached. More complete dissolving takes place at highpH, but the precipitate does not need to be completely dissolved tocreate a useful flavorant and colorant. The colorant and flavorant ofthe invention may be applied to sausage casing with much lessdeterioration of the casing than is caused by the conventional highlyacidic liquid smoke. Further, the basic liquid smoke of the inventiongives a desirable smoke color and flavor as the acidic liquid smoke butdoes not lead to rapid deterioration of sausage casing during storage.The conventional acidic liquid smokes are believed to quicklydeteriorate casings during storage.

Smoke coloring and flavoring constituents suitable for use in preparingthe colorant and flavorant of the present invention are generally thosedesignated as being the coloring and flavoring constituents of "liquidsmoke" which is a well known class of materials also commonly referredto as "liquid smoke solutions." Various "liquid smokes" are known, allof which are believed suitable for use in the present invention.

Liquid smoke often is a solution of natural wood smoke constituentsprepared by burning a wood, for example, a hickory or a maple, andcapturing the natural smoke constituents in a liquid medium such aswater. Alternatively, the liquid smoke to be used may be derived fromthe destructive distillation of a wood, that is, the breakdown orcracking of the wood into various compounds which are distilled out ofthe wood residue. Liquid smokes are generally very acidic, usuallyhaving a pH of 2.5 or less and a titratable acidity of at least 3%,although some partially neutralized liquid smokes, having a pH up toabout 5, are also available. Reference to the phrase "natural liquidsmoke" or "conventional or commercial liquid smoke", as used throughoutthis specification and in the appended claims with respect to materialsfor forming the basic liquid smoke compositions and casings of theinvention, is intended to refer to, and should be understood asreferring to, the smoke coloring and flavoring constituents andproportions thereof of liquid smoke solutions in their presentcommercially available form. The commercially available liquid smokesmay include modifiers to change the taste or other properties of thenatural liquid smokes.

The liquid smoke that is preferred for use with this invention is asolution of natural wood smoke constituents. This liquid smoke isproduced by the limited burning of hardwoods and the absorption of thesmoke so generated into an aqueous solution under controlled conditions.The limited burning keeps some of the undesirable hydrocarbon compoundsor tars in an insoluble form, thereby allowing removal of theseconstituents from the final liquid smoke. Thus, by this procedure, thedesirable wood constituents are absorbed into the solution in a balancedproportion and the undesirable constituents may be removed. Theresultant liquid smoke solution is representative of the whole preferredspectrum of smoke colors and flavors without a preference of any onetype. The apparatus and method for manufacturing typical liquid smokesof the preferred type is more fully described in U.S. Pat. Nos.3,106,473 to Hollenbeck and 3,873,741 to Melcer et al.

Certain liquid smokes have been approved for use in foods by the U.S.Food and Drug Administration and the Meat Inspection Division of theU.S. Department of Agriculture. Exemplary of suitable commerciallyavailable liquid smokes are CHARSOL from Red Arrow Products Co.,Manitowoc, Wis.; LIQUID HICKORY SMOKE from Hickory Specialties, Inc.;GRIFFITH'S NATURAL SMOKE FLAVOR from Griffith Laboratories Inc.; andSMOKAROMA LIQUID SMOKE CODE 10 from Meat Industry Suppliers, Inc.

Any water soluble alkalizing agent may be used in accordance with theinvention. Typical of water soluble alkaline materials are ammoniumhydroxide, potassium hydroxide, sodium carbonate, sodium bicarbonate andcombinations thereof. Sodium carbonate and sodium bicarbonate may alsoact as buffers. A preferred material for utilization in the inventionhas been found to be sodium hydroxide at high concentrations as thisprovides good alkalization without increasing the aqueous bulk of thebasic liquid smoke of the invention significantly.

The amount of basic colorant and flavorant of the invention applied tothe casing may be any suitable amount. Generally, only enough is appliedto gain the particular smoke color wanted in the product to be preparedin the casing. Test results have indicated that a weight gain of 36% toabout 100% are typically measured in testing of the invention with driedfibrous casing. However, it is contemplated that in commercial use thepercent by weight of pickup of the basic liquid smoke of the inventioncould be higher or lower. Weight pickup with gel state casings is noteasily measured as colorant and flavorant replace water in the casing,but is expected to be less than for impregnating dried casings.

The temperature of the natural liquid smoke during the addition of thealkaline material may be controlled to give any desired smoke product.However, it is considered advisable to maintain the temperature of theliquid smoke below about 50° C. in order to maintain the solubility ofthe solution and stability of the solution during storage at ambienttemperature.

The pH of the basic liquid smoke of the invention may be any amountwhich will maintain the solubility of the solution and stability of thesolution during storage at ambient temperature. Typical of pHs suitablefor the invention are those between about 9 and about 13. A preferred pHis between about 10 and about 12.5 for ease of application to theartificial casings without substantial deterioration of casing or thecolorant and flavorant during storage.

The colorant and flavorant of the invention may be applied to casingmaterial by any suitable impregnation technique. Typical of such coatingand impregnation techniques are slug coating, spraying and dipping. Asuitable method of impregnation is dipping when the regeneratedcellulose casing is in the gel state as only one drying step then needsto be performed. The gel state is the state of the casing immediatelyprior to being dried and sized. The casing after dip coating, drying andsizing is capable of applying a pleasing smoke color and flavor to asausage product which is stuffed and cooked therein. The colorant andflavorant after being externally coated is impregnated in the casing andpasses through the regenerated casing during cooking and is deposited onto the meat product. It is also within the invention to utilize thecolorant and flavorant of the invention for dip coating of a casingafter it has been filled with a processed meat product but prior tocooking. In a preferred form of the invention, the basic liquid smoke ofthe invention is slug coated onto the interior of the gel state casingsof large diameter. The gel state casings may be fibrous reinforced. Theslug coating of large casing is preferred because there is a need for acasing which may be colored and flavored and then is storage stable forshipping to where sausages are packed. The slug coating of dried fibrousreinforced casings is preferred as the dried casing at about 3 percentwater picks up more colorant and flavorant and because the colorant andflavorant may decompose somewhat during drying. Further, while describedwith particular reference to the use with strippable casings it is alsowithin the invention to utilize the invention colorant and flavorant foredible casing products.

Any known food casing material may be used with the colorant andflavorant of the invention. The food casing may be either coated orimpregnated by the basic smoke of the invention. Typical of coatablefood casing materials are nylon, polyester, polyvinylidene chloridepolymers and copolymers (saran), polyacetate and combinations thereof.Typical of impregnatable or swellable casing materials are amylose,polyvinyl alcohol, regenerated cellulose, natural casings and collagen.The casings further typically may have inner or outer barrier coats andreinforcing materials. Casings believed particularly suitable for theinvention are natural casings, collagen, regenerated cellulose andregenerated cellulose reinforced with fibrous cellulose paper or otherreinforcing material with or without barrier coating. A preferred foodcasing is strippable regenerated cellulose as it is widely used, easilyimpregnates by dipping and transfers the invention colorant andflavorant well to give pleasing smoke color and flavor to the meatmaterial during cooking. In another preferred form, the colorant andflavorant of the invention are applied by slug coating the interior ofdried fibrous reinforced regenerated cellulose casings. Some of thecasing materials may be less permeable and must have the colorant andflavorant of the invention applied to the interior of the casing;likewise, the colorant and flavorant may be applied to both the interiorand the exterior of the casing when needed.

Other ingredients which are normally used in the manufacturing and/orfurther treatment of food product casings may also be combined with thebasic colorant and flavorant of the invention. Preferred additives forutilization with the colorant and flavorant system of the invention areglycerin, propylene glycol and mixtures thereof which act asplasticizers for the casing and may typically be added in amounts up toabout 10 percent by weight of the aqueous flavorant and colorant.

The amount of the smoke flavorant and colorant of the invention which isto be applied to a food casing depends on the desired color and flavorcharacteristics to be imparted to the food product processed therein.The amount may vary widely depending on the cure state of the casing,the size of the casing, thickness of the casing, type of food product tobe flavored and colored and concentration of the colorant and flavorantmaterial when applied to the casing.

The food casings impregnated or coated with the basic liquid smoke ofthe invention may be provided in any of the forms known. Typical of suchforms are discreet short segments of flattened casings, shirred strandsand continuous lengths of flattened casings on a reel. Preferred formsare shirred strands and reels of slug coated fibrous casings as thecolorant and flavorant of the invention provide particular advantage inthat the basic liquid smoke is storage stable allowing the distributionand storage of impregnated reels and shirred strands which will befilled with meat products by conventional machinery.

The following examples are intended to be illustrative of the inventionbut not exhaust all possibilities. Parts and percentages are by weightunless otherwise indicated. Temperature are in Fahrenheit unlessotherwise indicated.

EXAMPLE I

About 100 milliliters of natural hickory liquid smoke (CHARSOL H10 fromRed Arrow Products Co., Manitowoc, Wis.) was neutralized to a pH ofabout 7 with a solution of about 50 percent sodium hydroxide at whichpoint a precipitate formed. Addition of the solution of about 50% sodiumhydroxide was continued with agitation of the solution. The temperatureof the solution further was monitored to maintain the temperature belowabout 48° centrigrade. The addition of sodium hydroxide was continueduntil precipitate had substantially disappeared forming a basic smoke.The reading with a pH meter at this point indicated that the pH wasabout 11. This solution was suitable for use as the basic liquid smokeflavor and colorant of the invention. Three foot lengths of regeneratedcellulose casings for frankfurters were dipped in the basic liquid smokeand hand stuffed. The frankfurters were cooked in a commercial typesmokehouse for 11/2 hours at the normal frankfurter cooking conditions.The casings were stripped from the frankfurters, and it could be seenthat a pleasing smoke color had been transferred to the frankfurters andsmoke taste was present.

EXAMPLE II

Example I was repeated except that a larger volume of solution wasformed and the solution was utilized to slug coat about a 1,000 ft. reelof dried casing of Code 9 (4.4 inches diameter) fibrous reinforcedregenerated cellulose casing. The casing had an average pickup of about49% by weight of original casing weight. The coating was carried out atabout 300 ft./min. A three foot section of the casing was then filledwith a bologna meat and cooked in a conventional manner at about 152° F.for about 8 hours. A pleasing smoke color and taste was found to havetransferred to the bologna.

EXAMPLE III

The process of Example II was repeated except that prior to stuffing thecasing was placed in a polyethylene bag for about 30 days. This also wasfound to produce suitable stuffing characteristics and additionally apleasing smoke colored and flavored product.

EXAMPLE IV

The procedure of Example II is repeated except the fibrous regeneratedcasing in the gel state, prior to drying, is slug coated. The bolognaafter cooking has a pleasing flavor and color.

EXAMPLE V

A six foot length of regenerated cellulose frankfurter casing in the gelstate is dipped in a colorant and flavorant formed as in Example I andthen air dried. An about two feet length was stuffed and cooked. Thefrankfurter is found to have a pleasing smoke taste and color.

EXAMPLE VI

An about six foot length of dried fibrous reinforced casing (Code 1) ofabout 53 mm. diameter is slug coated. The colorant and flavorant processof claim 1 is used to form the colorant and flavorant except that the pHis taken to about 12.5. After slug coating, the casing is air driedovernight, stuffed with a bologna type meat and cooked 4 to 5 hoursuntil the internal temperature was 152° F. The meat is found to have apleasing smoke color and flavor.

EXAMPLE VII

The process of Example II is repeated except the speed of slug coatingis 210 ft./min. A further difference is that the basic smoke formed asin Example I is made to a pH of about 10. The weight gain of the casingis about 46%. The meat after cooking to 152° F. internal temperature isfound to have a strong smoke color and taste.

EXAMPLE VIII

The process of Example II is repeated except about 2% by weightpropylene glycol is added to the basic liquid smoke prior to slugcoating. Further, the speed of slug coating is 210 ft./min., and thebasic liquid smoke formed by the process of Example I is brought to analkaline reading of about pH 12. The casing has about 64% weight gainduring slug coating. The bologna is found to have a pleasing smoke colorand taste.

The basic liquid smoke of the invention while herein described asutilized with food casing materials for food products also could, aswould be obvious to one skilled in the art, be used in other foodcolorant and flavorant processes. They could be mixed into food such asstews or gravies to provide flavor and color. They further could beapplied directly to food by dipping or injected into foods such as hams,fish or fowl where a smoke color and a smoke flavor is desired.

In the foregoing specification, a complete description of the inventionhas been set forth. However, it will be apparent to those skilled in theart that modifications and variations may be made therefrom withoutdeparting from the spirit and scope of this invention which is limitedonly by the claims attached hereto. It would be within the invention tocombine the basic liquid smoke of the invention with other Food and DrugAdministration approved colorants such as Yellow 6 to achieve differentcolor variations or to color and flavor foods other than meat such ascheese. While described most specifically with regard to regeneratedcellulose casings, it also would be within the invention to color andflavor meat products in polymer casings or in edible collagen casings ornatural casings. Further, the coloring and flavoring of the inventionwould find use in coloring of casings themselves in those instances inwhich sausages are sold in casings removed after sale but prior toeating. These and other variations of the invention are intended to beincluded by the claims attached hereto.

What is claimed is:
 1. A method of forming a liquid smoke colorant andflavorant from an aqueous natural liquid smoke comprising providing anatural liquid smoke and alkalizing, to a pH of above about 10, saidnatural smoke with an alkaline material to the degree that precipitatematerials are in solution.
 2. The method of claim 1 wherein saidalkaline material comprises sodium hydroxide.
 3. The method of claim 1wherein substantially all of said precipitate material is in solution.4. The method of claim 1 wherein said alkalizing further includes theuse of a buffer.
 5. The method of claim 4 wherein said alkaline materialcomprises a member selected from the group consisting of potassiumhydroxide, sodium hydroxide, ammonium hydroxide, sodium carbonate,sodium bicarbonate and mixtures thereof.
 6. The method of claim 1wherein said natural liquid smoke is neutralized with alkaline materialto form a precipitate material, then addition of alkaline material iscontinued until the precipitate is again dissolved.
 7. The method ofclaim 6 wherein the said addition is continued until the pH is greaterthan
 10. 8. A composition for imparting smoke color and flavor to a meatproduct comprising a basic natural liquid smoke coloring and flavoringsolution alkalized to a pH of above about
 10. 9. The composition ofclaim 8 wherein said composition imparts the smoke color and flavorduring cooking.
 10. The composition of claim 8 wherein there is mixedwith said basic liquid smoke a material comprising at least one memberselected from the group consisting of glycerin, propylene glycol,carboxymethylcellulose and mixtures thereof.
 11. The composition ofclaim 8 wherein said liquid smoke is in aqueous phase.
 12. Thecomposition of claim 8 wherein said liquid smoke solution has dissolvedtherein the materials precipitated during neutralization of naturalaqueous acidic liquid smoke.
 13. The composition of claim 8 furthercomprising a strong buffer.
 14. The composition of claim 8 wherein saidcoloring and flavoring solution is storage stable.
 15. The compositionof claim 8 further comprising a release material.
 16. The composition ofclaim 15 wherein said release material comprises a water solublecellulose ether release material.
 17. The composition of claim 15wherein said release material is a carboxymethyl cellulose in an amountof between about 0.5 and about 2 percent by weight of said solution. 18.The composition of claim 17 wherein said amount of carboxymethylcellulose is between about 1.0 and about 1.5 percent by weight of saidsolution.